Easy chicken pie
■ Serves 4 ■ Prep 10 mins ■ Cook 35 mins
1 onion, sliced
400g pack skinless chicken thighs, cut into chunks
1 tbsp vegetable oil
150ml chicken stock
325g can sweetcorn, drained
6 tbsp crème fraîche
handful of parsley or basil leaves, chopped
750g potatoes, cut into chunks
Heat the oven to 180C/160C fan/gas 4. Fry the onion and chicken in the oil for 5-10 mins until the onion is soft and the chicken golden. Pour over the stock, bring to the boil, then simmer for 20 mins until the chicken is cooked. Stir in the corn, then 3 tbsp crème
